BBQ Sauce

Canning and preserving are slowly coming to a close – I need to make some apple/pear sauce and some more marmalade and caramelized onions – maybe pickle some ginger and green tomatoes…there is always SOMETHING new to try when it comes to your kitchen. BE BRAVE! Don’t sweat the small stuff and remember to eat healthy!!

16 cups of chopped tomatoes
2 cups of diced onions
2 cups of chopped red peppers
2 hot banana peppers (chopped)
3 cups of chopped celery

Cook these together until the vegetables are soft – bring to a boil, reduce heat and cook on med/low for 30 minutes.
Blend in your food processor and put back in the pot, bring to a boil, reduce heat and cook on med/low for another 45 minutes.

Add the following and cook slowly (on med/low), stirring as it thickens to prevent sticking – for 2 hours.

1 teaspoon of black peppercorns (in a cheesecloth)
1 teaspoon of garlic powder
1 cup of brown sugar
1 tablespoon of dry mustard
1 tablespoon of smoked paprika
1 tablespoon of pickling salt
1 1/2 cups of pickling or white or apple cider vinegar

(If you want it REALLY hot you can add 1 teaspoon of Tabasco and an 1/8 of a teaspoon of cayenne pepper – I did NOT).

I filled 18 jam (1 1/2 cup) jars. I sterilize my jars on the 1 hour – super hot setting of my dishwasher. Boil the lids and the seals for 5 minutes. Fill the jars, wipe the edges, tighten the lids and cover with an inch of water in your canner. Process of 20 minutes and let set for about 3 weeks before you use it.